My partner and I work as cooks in a vegan restaurant here in Montreal. Last week we were allowed to open to diners. It looks like for the last month of no dining, people had some pent up desire for entertainment. It's been so busy it feels like they are busting down the doors. We are supposedly allowed only half capacity however it seems as busy or perhaps more busy than usual. People are staying two hours past closing time while servers wait for them to pay the bill. We in the kitchen can leave as soon as we finish closing. However the exhaustion level is crippling.
When it comes to our own dinner, it has to be convenient. We eat our dinner at midnight. On days off I prepare things that can be eaten easily. Yesterday I made a vegetable pate which is much less expensive then the store bought one which is not as good. I personalize my pate to suit my palate.
The main ingredient is lentils. This was soaked for a few hours then cooked.
Vegetable pate
- 2 cups lentils soaked and cooked
- 2 cups mushrooms
- 1 red pepper
- 1 onion
- 3 or 4 garlic cloves
- 1 cup walnuts
- 1/8 cup tamari or soy sauce
- 1 tablespoon miso paste
- 3 tablespoons nutritional yeast
- 1 or 2 drops liquid smoke
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 3 tablespoons chickpea flour
- 3 tablespoons rice four
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- salt to taste
- dried herbs of choice such as thyme, sage rosemary, parsley or tarragon etc.
I used thyme and sage
Roast the peppers and mushrooms, while browning the onion and garlic. I blended all of the cooked ingredients and the other ingredients until smooth. I kept a little bit of texture. After add to a baking pan and put in the oven on 350 F. My countertop oven doesn't seem to be as hot as the regular oven so I left it in for almost an hour. It was perfect. Depending on each oven, it should be checked.
I had some capers which I added afterwards to the top as a garnish and for flavor.
The bread was a store bought bread made from spelt and quinoa. I have not yet attempted a loaf of bread in my little oven. I will for sure in the future as an experiment. I am not a baker.
I am taking advantage of some salad ingredients that I am thankful to still have available. The fruit variety has to be searched for. The stores that usually include fruit are missing items these days. I will have to venture to get those items at a high cost. In the meantime the greens are still available.
I was really pleased with the texture and taste and vow to never purchase a small piece of vegetable pate for 5 dollars again. This will last for a while in the fridge and freezer for those late night dinners.
I'm sure the non vegans I know would not be opposed to this.
design by: @KidSisters
Thank you so much. I love non vegans and veggies that are not opposed to non meat items. Our vegan restaurant has mostly non vegans dining there for some reason. It's nice that people are open minded with their tastes.
oh my goodness that looks soo good!!!!
Thank you! I have to admit, I can't stop eating it haha.
Hi @carolynstahl that dish looks delicious, the combination of lentils with vegetables is great, I really liked the combination of colors in the salad.
Bendiciones!
I love all the ways that lentils can be used. I am fortunate to still get salad ingredients.
Thank you for stopping by.
That looks delicious!
Thank you so much!😊
Good to see things have opened up again. A bit of a shock to the system no doubt and I bet you are tired. There's really something about roast mushrooms that is pretty tasty! Next level on boiled, that's for sure (gross).
Restaurant dining opened for those who are allowed while other restrictions began for people like me. I'm no longer allowed into certain stores, unless it's for food. Security will accompany us to make sure we don't buy a pair of socks haha. I am not allowed to go into the wine store downstairs. Fortunately I stopped drinking altogether. Never felt better.
I can't imagine boiling mushrooms.
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